Difference analysis on main components and starch properties in five commonly used liquor-making sorghum

The compositions contents and starch properties of liquor-making sorghum have a crucial impact on the liquor-making process. The differences of compositions and starch properties of five kinds of commonly used liquor-making sorghum were compared and analyzed. The results showed that the main components of five kinds of commonly used liquor-making sorghum had greater difference. The contents of amylose, fat and the freezethaw stability in the American sorghum were the optimal, which were 23.79%, 3.75% and 78.02%, respectively. The protein content, tannin content,transparency and heat amount required for starch gelatinization in the Red mao No.6 sorghum were the highest, which were 9.09%, 0.70%, 25.78% and9.7 J/g, respectively. The contents of amylopectin and ash in the Yibin red sorghum were the highest, which were 97.48% and 1.62% respectively. the content of moisture in the big sorghum starch was the highest of 12.63%, and the solubility and expansion rate were the highest at 80 ℃, which were15.72% and 16.07 g/g, respectively. Therefore, the main components and starch characteristics of the five kinds of commonly used liquor-making sorghum displayed the greater difference.